Cold and milky with a unique texture Turkish ice-cream is made with mastic and salep, natural gums that give the ice-cream its elasticity and aroma.
3 g mastic beads (see note)
65 g (⅓ cup) salep mixture (see note)
750 ml (3 cups) milk
250 ml (1 cup) pouring cream
165 g (¾ cup) caster sugar
ground cinnamon and finely chopped pistachios, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Makes 1 litre.
You will need to begin this recipe 1 day ahead.
Drink Peter Rumball Sparkling Shiraz ($20) or Grant Burge Sparkling Red ($24).
Freeze mastic beads for 15 minutes, then using a spice grinder or mortar and pestle, finely grind with a pinch of sugar.
Whisk salep mixture with 125 ml (½ cup) milk until dissolved. Set aside.
Heat remaining 625 ml (2½ cups) milk and cream in a large saucepan over low–medium heat. Whisk in mastic until combined, then add salep mixture. Using a ladle, scoop some of the cream mixture, then from a height, pour back into the pan in a continuous motion; this 'stretches’ the mixture. Repeat, stirring constantly, to prevent the mixture burning, for 20 minutes or until thickened. (If you prefer a denser, chewier ice-cream, cook for an additional 20 minutes.) Transfer to a bowl, cover the surface closely with plastic wrap to prevent a skin forming and cool completely.
Churn mixture in an ice-cream machine according to the manufacturer’s instructions until almost frozen.
Meanwhile, lightly grease a 1 litre loaf pan, then line with plastic wrap, leaving 5cm overhanging. Pour mixture into pan, cover with overhanging wrap and freeze overnight.
To serve, remove ice-cream from freezer 5 minutes beforehand. Turn out onto a board and, working quickly, cut into 3cm slices and divide among plates. Dust with cinnamon and scatter with pistachios to serve.
• Mastic is the resinous sap from the mastic tree, which is native to Greece. It is available from selected delis and specialist spice shops.
• Salep mixture is from selected delis.
Photography by Anson Smart.